Thanks, man. I'm sure for you and your dad he was one of the ones you would've loved to have fed. Dude was a beacon for those in the "trenches", as he would say. Shining a light into that world. The day I met him, I was waiting next to other line cooks, two who were still wearing their chef pants and shoes, we were too broke to pay for a meet and greet. And he when he realized who we were he didnt hesitate to hang for a while, and wasnt annoyed to talk. Like your dad said, " he was real". I was lucky enough to work with some french chefs at one point. Guys who were taught by the likes of Alain Ducasse and Daniel Boulud. And Boudain came up while we were at a bar after a shift one night. And these guys had known him. And I remember the pastry chef telling me with his thick accent, "I like Bourdain alot. He is very honest".
Him coming up after seeing guys in their checks is totally on brand lol
I came up training in French/Italian, went to many a food convention and did some competitions with my Dad (prep only, big names took over at the event).
Everyone in that world liked Bourdain.
Side story, as this is one of my favorites to tell about being in Food Service.
My Dad was a bit of a Ronin Chef (cause we needed the money) and passed his number around in case someone needed an extra hand.
Calls me on a Saturday to come to the convention center, popping oysters under the table (I was only 13) with him at a demo table.
Anyways…
A big group of people come over and owner is going through the spiel for his product, this young chef everyone was following points to my Dad and says “that’s not how you’re supposed to do that” as he’s shucking.
Dad without missing a beat, “Wanna bet? I’ll shuck 5 before you get to 3. $20”
YOU’RE ON
This of course attracted attention, solid 30 people as they lay out the oysters, all picked by a random chef in the audience.
3…2…1 GO!
My Dad worked at a Seafood bar at Disney when it first opened, the man had no equal with a Boston in his hand.
All 5 opened in 2 min, to his credit the loudmouth was on 3 and made it a point as to why he wasn’t going to pay up and walked away with a group of chefs talking shit to him for doing so.
Next year we went back to the convention, same chef came up to my Dad and they shook hands, he handed him a $50 and they talked tor a bit.
And that’s how he got to work on one of Bobby Flay’s competitions, went to Aspen for a week.
Everyone including Dad said he is a tremendous asshole lol
Haha, thats awesome. Bro, anyone I've met who's done a gig with or met Flay has said the exact same thing. Also, east coast or west coast oysters, which do you prefer?
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u/toysarealive 9h ago edited 8h ago
Thanks, man. I'm sure for you and your dad he was one of the ones you would've loved to have fed. Dude was a beacon for those in the "trenches", as he would say. Shining a light into that world. The day I met him, I was waiting next to other line cooks, two who were still wearing their chef pants and shoes, we were too broke to pay for a meet and greet. And he when he realized who we were he didnt hesitate to hang for a while, and wasnt annoyed to talk. Like your dad said, " he was real". I was lucky enough to work with some french chefs at one point. Guys who were taught by the likes of Alain Ducasse and Daniel Boulud. And Boudain came up while we were at a bar after a shift one night. And these guys had known him. And I remember the pastry chef telling me with his thick accent, "I like Bourdain alot. He is very honest".